Ingredients
1 tsp extra-virgin olive oil
3 large eggs, lightly beaten
salt
Freshly ground black pepper
1 (8-inch) whole-wheat tortilla
2 oz reduced-fat pepper Jack cheese, thinly sliced
Preparation
In a large nonstick skillet, heat oil over medium-high heat. Add eggs, reduce heat to medium, and scramble until cooked but still moist, about 2 minutes. Transfer to a plate and season with salt and pepper. Carefully wipe the pan with a paper towel and return to medium heat. Add tortilla and cook on both sides until warmed through, about 1 minute. Leaving tortila in the pan, top half of it with cheese and then with eggs; fold the other half over to form a quesadilla. Cook on both sides until heated through, 1 minute longer. Transfer to a cutting board, cut in half, and serve.
